I have wanted to add beignets to our offerings since opening Curiosity Doughnuts. It was the creation of our Not Quite Vegan doughnut that produced a bi-product, dough cuttings, that evolved into our beignet. Initially we reformed the cuttings and created jelly thumbprints. But as I worked with the dough and watched it fry I wondered if we could cut it and fry it as squares, creating a beignet. I rolled the dough thinner than our doughnuts, cut them into squares with a pizza cutter and fried them like the NQV doughnuts. When they were cooked we dusted some with powdered sugar, rolled some in cinnamon-cardamom sugar and dunked the rest in vanilla glaze. All three were delicious and the variety allowed ourselves and guests to create their own beignet sampler pack.
Years Past
June 29, 2010
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